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Recipe scaling

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Dave Bugg

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Recipe scaling

wrote:
> I need to scale up my rub & sauce amount but, I am seeking advice from
> my fellow brothers and sisters on AFB *who have done this before*.

Kevin posted some good tips, Rob. Some things do not scale in direct
proportion to the original recipe..... sugars, salt and leavening agents for
example. It took a lot of time and experimentation to from creating the
typical two quarts of my sauce recipes, to producing twenty gallon batches.
I was surprised at how different the various ingredients scaled up from the
original.

There are some recipe software that do offer scaling as part of their
packages, but I haven't used them so I can't comment.

BTW, a cordless power drill, with one of them looooong paint-stirring
attachements, make quick work of mixing large quantities of sauce. :-)
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

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